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Crispy Soul Food Fried Chicken with Spicy Buttermilk Brine Recipe
Ash Tyrrell

Crispy Soul Food Fried Chicken with Spicy Buttermilk Brine Recipe

The first time I made this crispy soul food fried chicken, I couldn’t stop smiling. The chicken turned out so juicy and flavorful, with a perfectly golden, crunchy coating that made every bite irresistible.
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Total Time 4 hours 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups buttermilk: Keeps the chicken tender and juicy. Don’t skip this—it’s the secret to moist meat!
  • 2 tablespoons hot sauce: Adds a bold spicy kick to the brine.
  • 1 teaspoon smoked paprika: Brings a subtle smoky flavor to the mix.
  • 1 teaspoon garlic powder: Infuses the brine with a rich savory taste.
  • 1 teaspoon onion powder: Enhances the overall depth of flavor.
  • ½ teaspoon cayenne pepper: For those who love a little heat!
  • 2 teaspoons kosher salt: Balances and enhances all the flavors.
  • 1 teaspoon black pepper: Adds a touch of spice and warmth.
  • 1 teaspoon Italian seasoning: A blend of herbs for an aromatic twist.
  • 2 cups all-purpose flour: The base for that classic crispy coating.
  • ¼ cup cornstarch: The key to achieving an ultra-crispy crust.
  • 1 teaspoon baking powder: Helps the coating puff up beautifully.
  • 3 lbs bone-in skin-on chicken pieces (breasts, thighs, wings, drumsticks): Use fresh chicken for the best results.
  • Peanut or vegetable oil for frying: These oils have a high smoke point, perfect for deep frying.

Method
 

  1. Start by whisking together the buttermilk, hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large mixing bowl.
  2. To help the brine penetrate, poke small holes in the chicken pieces with a fork. Submerge the chicken in the brine, cover, and refrigerate for at least 4 hours. If you can marinate overnight, the flavor will be even more incredible.
  3. In another bowl, combine the all-purpose flour, cornstarch, baking powder, kosher salt, and Italian seasoning.
  4. The cornstarch is the game-changer here—it’s what makes the crust extra crispy. Mix everything well to ensure the seasoning is evenly distributed.
  5. Remove the chicken from the brine and let any excess drip off. Coat each piece in the seasoned flour mixture, pressing gently to ensure a thick, even layer. For an extra-crunchy crust, add a couple of tablespoons of the brine to the flour mixture and mix it in before dredging.
  6. Heat the oil in a cast iron skillet to 325°F. Carefully place the chicken skin-side down, frying in batches to avoid overcrowding. Cook each piece for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F.
  7. Once done, transfer the chicken to a wire rack to cool slightly while staying crispy.

Notes

  • Marinate Longer: If you can, let the chicken soak overnight for the best flavor.
  • Keep the Oil Hot: Maintain the oil temperature between 325-350°F for even cooking.
  • Don’t Rush: Fry in small batches to keep the oil from cooling down.
  • Rest the Coating: Let the dredged chicken sit for 20-30 minutes before frying to help the crust stick better.